You'll recall that we sent a ham and a couple of the bacons from our recent hog harvest out to the local butcher to be cured and smoked. Mostly we did it because I don't have a smoke house - but one day I will.... Until then we just have too much meat for me to handle. So it's easy to find a "custom butcher" in your area and take some of the meat in to be professional smoked. I really like our butcher, he's something else.
Well, yesterday the butcher called.... he said my bacon was too big for his equipment.
Is that right?
You can imagine that I'm not mature enough for some conversations....... All y'all can take that how ever you'd like but I started to snort.....
I lost it when I heard he had to trim it off a bit to make it fit.
That'll do, pig. That'll do.
Happy Friday everyone! And not I gotta go and get my big bacons.....